Sauté the onions, leek and garlic in vegetable broth until soft. Don’t add all the vegetable broth at once to the pan. Add it one tbsp at a time to prevent sticking. You may to need the whole one cup, but if you have leftovers, you can use them to cook the rice.
Open up the packet of artichokes. I recommend Melissa’s Produce because they are steamed and vacuum sealed with only the addition of sea salt. Chop the artichoke hearts in half.
Then add the carrots and mushrooms to the pan and sauté for 4 - 5 minutes on medium heat.
Next add the tomato sauce and tomato paste and the chopped artichokes and olives.
Prep a pinch of saffron in ¼ cup of hot water and mix evenly with a wooden spoon. Keep it for later.
Add the rice to the pan.
Add vegetable broth to the pan.
Increase the heat to let the broth get hotter. Once it’s bubbling, turn the heat down to a low simmer.
If the rice is not cooked through once you have simmered for about 15 minutes, you can add more vegetable broth and let it simmer until the rice is fully cooked. In my experience, it takes a bit of trial and error to get this part of cooking paella just right. The biggest risk is undercooked rice, but that is easily fixable by adding more broth to cook it with. Also if you run out of broth, you can even just add water.
Add the prepped saffron water to the rice and mix evenly.
Open your packet of pumfu and crumble it and add it to the paella and finally add the green peas on top. Mix gently through.